2 large baking potatoes, peeled and cut into 1-inch cubes
1/4 cup nonfat cream cheese
2 teaspoons minced fresh chives
2 tablespoons minced green onions
1/4 teaspoon salt
Dash of pepper
3 hard-cooked eggs
1 egg white, lightly beaten
1/2 cup reduced-fat round buttery cracker crumbs
Vegetable cooking spray
12 fresh asparagus spears
1/2 cup nonfat sour cream
1/4 cup reduced-calorie mayonnaise
2 tablespoons prepared horseradish
3 tablespoons skim milk
8 romaine lettuce leaves
Chopped fresh chives (optional)
How to Make It
Cook potato in boiling water to cover 15 minutes or until tender; drain. Transfer to a bowl; beat potato at medium speed of an electric mixer until smooth. Add cream cheese and next 4 ingredients; beat well.
Cut hard-cooked eggs into quarters. Shape 1/4 cup potato mixture around each egg quarter to form an egg shape. Brush each with egg white; roll in cracker crumbs. Place on a baking sheet coated with cooking spray. Bake at 400° for 5 minutes or until browned.
Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Arrange asparagus in a steamer basket over boiling water. Cover; steam 7 minutes or until crisp-tender. Drain.
Combine sour cream and next 3 ingredients; stir. To serve, arrange 3 asparagus spears and 3 baked egg quarters on each of 4 lettuce-lined serving plates. Top each serving with 3 tablespoons sour cream mixture. Garnish with chopped fresh chives, if desired.